| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Pittsburgh |
Cakes |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Duncan Hines chocolate butte |
|
|
Or deep chocolate cake mix |
| 1 |
c |
Sour cream |
| 4 |
|
Large eggs |
| 3/4 |
c |
Pecans, toasted & chopped |
| 1/4 |
c |
Coffee |
| 2 |
pk |
12-oz semisweet choc chips ( |
| 2 |
ts |
Vanilla, divided |
| 1 |
c |
Water |
| 1 |
pk |
4-oz instant chocolate puddi |
| 1/2 |
c |
Oil |
INSTRUCTIONS
This comes from the Harvard-Yale-Princeton Club in Pittsburgh: Coat nuts &
half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding
mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3
mins. Fold in chocolate chips and nuts. Turn into greased & floured tube
pan and bake at 350 for 1 hr or until done. Cool for 15 mins and turn onto
rack. Cool completely before glazing.(Cake freezes well without glaze)
GLAZE: Combine remaining chips with 1 cp water in top of double boiler
over simmering water. Stir until smooth & shiny. Remove from heat and add 1
tsp vanilla. Chill until slightly thickened, then drizzle over cake.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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